Ingredients
Method
- Set a 6-quart Instant Pot to Saute and select More. Add olive oil to the pot, then add the meat and cook until browned, breaking it up with a spatula as you stir.
- Add the onion and cook for 3 minutes or until softened.
- Stir in the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper, and beans.
- Secure the lid and set the Instant Pot to the Chili/Beans setting or manual high pressure for 20 minutes. Release the pressure manually or allow it to release naturally.
- Serve with assorted toppings.
Nutrition
Notes
Meat Variations: I've found that using a mix of ground beef and bulk Italian sausage adds a wonderful layer of complexity to the base.
Avoiding the Burn Notice: It is vital to deglaze the pot with a splash of the beef broth after browning the meat, making sure to scrape up every bit of those flavorful browned bits.
Texture Secrets: If you prefer a thicker chili, I suggest mashing a handful of the beans against the side of the pot before serving to naturally thicken the sauce.
Flavor Enhancement: I always let the pressure release naturally for at least ten minutes because I've noticed the meat stays much more tender that way.
Storage and Freezing: This chili freezes like a dream, so I usually make a double batch and store it in airtight containers for those busy weeknights when I don't feel like cooking.
Topping Ideas: I love setting up a little bar with pickled jalapeños and crushed corn chips to give every bowl some extra crunch and heat.